Preheat the oven to 400°F and grease a mini muffin pan with cooking spray.
Shred the zucchini using the large hole on the side of a box grater then transfer it to a kitchen towel or strainer and squeeze out as much liquid as possible.
Transfer the strained zucchini to a medium bowl then add the diced onion, breadcrumbs, egg, cheddar cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper and mix until combined.
Divide the mixture evenly into the 24 muffin pan cups.
Bake the tots for 15 to 18 minutes or until golden brown. Remove them from the oven and allow them to cool for 10 minutes in the pan before removing and serving with ketchup or Ranch for dipping.
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